Remove core and shred cabbage coarsely (about 1/8 inch)
Begin packing cabbage into the crock, adding salt as you go. Ratio should be 3 tablespoons of salt for 5 pounds of shredded cabbage.
Pound or press the cabbage as you add it to the crock.
place a food-grade plastic bag filled with salted water on top of the cabbage to create a water seal.
Allow to ferment for 3-4 weeks depending on the temperature of the room.
Sauerkraut can be kept refrigerated for several months, or it can be frozen or processed.
More details and alternate methods of sealing and processing here https://extension.psu.edu/lets-preserve-sauerkraut
